Lemon Buttermilk Pound Cake with Aunt Evelyns Lemon Glaze
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The Best Lemon Buttermilk Pound Cake Recipe

Looking for a show-stopping dessert? Look no further! This Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze is a blue-ribbon winner and a family favorite. Submitted by Sarah Copeland Sawicki, this cake never fails to impress with its moist texture and tangy lemon glaze.

Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze

This lemon buttermilk pound cake, topped with Aunt Evelyn’s signature lemon glaze, is the epitome of a classic dessert. Perfect for any occasion, this cake is sure to get rave reviews from your family and friends.

Notes of Ingredients

Cake:

  • 3 ½ cups all-purpose flour: Provides structure to the cake.
  • ½ teaspoon salt: Enhances the flavors.
  • ½ teaspoon baking soda: Helps the cake rise.
  • 2 ½ cups white sugar: Adds sweetness and moisture.
  • 1 ½ cups unsalted butter, softened: Gives a rich, buttery flavor.
  • 4 large eggs: Bind the ingredients together.
  • 1 cup buttermilk: Adds a tangy flavor and keeps the cake moist.
  • 1 teaspoon lemon extract: Infuses the cake with lemon flavor.

Glaze:

  • 2 cups confectioners’ sugar: Sweetens and thickens the glaze.
  • ¼ cup lemon juice: Provides a tangy flavor.
  • 2 tablespoons unsalted butter, softened: Adds richness to the glaze.
  • 1 tablespoon lemon zest: Enhances the lemon flavor.

How to Make Lemon Buttermilk Pound Cake

  1. Preheat the oven: Set the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  2. Sift dry ingredients: Sift flour, salt, and baking soda together in a bowl.
  3. Cream sugar and butter: Beat sugar and butter in a bowl with an electric mixer for 10 minutes.
  4. Add eggs: Add eggs, one at a time, beating well after each addition.
  5. Combine wet and dry ingredients: Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract.
  6. Pour and bake: Pour batter into the prepared pan. Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.
  7. Cool the cake: Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper.

How to Serve Lemon Buttermilk Pound Cake

This cake is perfect on its own or with a dollop of whipped cream. For an extra touch, serve it with fresh berries or a scoop of vanilla ice cream.

How to Store Lemon Buttermilk Pound Cake

Store the cake in an airtight container at room temperature for up to 3 days. You can also refrigerate it for up to a week or freeze it for up to 3 months. Make sure to wrap it tightly in plastic wrap before freezing.

Nutrition information

NutrientAmount per serving% Daily Value*
Calories535.49 kcal27%
Total Fat22.84 g33%
Carbs78.63 g30%
Sugars54.2 g60%
Protein5.82 g12%
Sodium154.49 mg8%
Fiber0.9 g3%
Saturated Fat13.64 g68%
Trans Fat0.01 g
Monounsaturated Fat6.64 g
Polyunsaturated Fat1.2 g
Cholesterol109.63 mg37%
Calcium40.32 mg5%
Magnesium11.17 mg3%
Potassium89.14 mg3%
Iron1.74 mg12%
Zinc0.5 mg5%
Phosphorus83.35 mg12%
Vitamin A222.21 mcg28%
Vitamin C2.26 mg3%
Thiamin (B1)0.26 mg24%
Riboflavin (B2)0.27 mg19%
Niacin (B3)1.88 mg12%
Vitamin B60.05 mg3%
Folic Acid (B9)100.08 mcg50%
Vitamin B120.25 mcg10%
Vitamin D0.52 mcg3%
Vitamin E0.78 mg5%
Vitamin K1.97 mcg3%
Nutrition Information for Lemon Buttermilk Pound Cake with Aunt Evelyn’s Lemon Glaze

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

FAQS ABOUT Lemon Buttermilk Pound Cake

Can I use regular milk instead of buttermilk?

While buttermilk adds a unique tangy flavor and moisture, you can substitute it with a mixture of regular milk and lemon juice or vinegar. Use 1 cup of milk and add 1 tablespoon of lemon juice or vinegar, let it sit for 5 minutes before using.

Can I use a different type of pan?

Yes, you can use a different type of pan, but the baking time may vary. Check for doneness with a toothpick inserted into the center of the cake.

How can I make the cake more lemony?

For a stronger lemon flavor, add more lemon zest to the batter or increase the amount of lemon extract.

A slice of lemon buttermilk pound cake topped with a glossy lemon glaze.

The Best Lemon Buttermilk Pound Cake Recipe

Discover the best Lemon Buttermilk Pound Cake recipe with Aunt Evelyn's Lemon Glaze. This classic dessert is a blue-ribbon winner and perfect for any occasion!
Temps de préparation 20 minutes
Temps de cuisson 1 heure
Additional Time 30 minutes
Temps total 1 heure 50 minutes
Type de plat Cake Stand, Dessert Plate, Serving Platter
Cuisine American, Comfort Food, Southern
Portions 14 servings
Calories 540 kcal

Ingrédients
  

Cake:

  • 3 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ teaspoon baking soda
  • 2 ½ cups white sugar
  • 1 ½ cups unsalted butter softened
  • 4 large eggs
  • 1 cup buttermilk
  • 1 teaspoon lemon extract

Glaze:

  • 2 cups confectioners’ sugar
  • ¼ cup lemon juice
  • 2 tablespoons unsalted butter softened
  • 1 tablespoon lemon zest

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a fluted tube pan (such as Bundt).
  • Make the cake: Sift flour, salt, and baking soda together in a bowl.
  • Beat sugar and butter in a bowl with an electric mixer for 10 minutes. Add eggs, one at a time, beating well after each addition. Add flour mixture in three batches, alternating with buttermilk, beating well after each addition and ending with the flour mixture. Stir in lemon extract. Pour batter into the prepared pan.
  • Place into the preheated oven and immediately reduce the oven temperature to 325 degrees F (165 degrees C). Bake until a toothpick inserted into the center of the cake comes out clean, 60 to 75 minutes.
  • Remove from the oven and cool in the pan for 10 minutes. Tap the pan firmly a few times, then shake it gently to loosen the cake. Place a wire rack over the pan and invert to release cake onto the rack. Set the rack and cake over a sheet of parchment paper.
  • Make the glaze: Beat confectioner’s sugar, lemon juice, butter, and lemon zest in a bowl with an electric mixer until smooth.
  • Pour about 1/2 of the glaze over the warm cake. Let cool for 20 minutes, then pour remaining glaze over top.
Keyword baking game, Buttermilk Cake, family recipe, Glazed Cake, pound cake, Refreshing Lemon Cake, traditional recipe
A close-up of a sliced lemon buttermilk pound cake with a garnish of mint leaves and a lemon slice, highlighting the cake's moist texture and golden crust.

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